My Husband and I moved to South Korea to teach English as a Foreign Language. In America we loved trying out lots of new recipes. When we arived in Korea I discoved that we did not have a stove and I no longer had all my spices or fun cooking gadgets I enjoyed at home. This blog is about the American recipes that we cook in Korea.

So I am trying to eat healthier. I would like to cut back on sugar and white flour. I am so excited that Elana from www.elanaspantary.com came up with this recipe. While making it I ran out of agave nectar so I used about 3/4 of what it called for and then added honey to make up for it. You can completely replace the agave with honey.

Preheat oven to 350 degrees. Combine the dry ingredients, then combine the wet ingredients and then mix the two together. Often I just mix them in the same bowl I haven't noticed a difference. Use a spoon to form them into cook shapes on a cookie sheet. Bake for 7 to 10 minutes at 350 degrees.

I ate a lot of Hamburger Helper while growing up. I don't want to eat a lot of processed food, so I was very happy to find a homemade version of this boxed item. You can add vegetables to it and you will have a complete meal. I plan on making several variations and adding them to this blog.

I wanted to make deviled eggs for Easter, but I don't have access to good mayonaise in Korea. So I decided to substitue plain yogurt instead. Some people told me you can't make deviled eggs with out mayo so I said "watch me." So here they are.

This is a combination of two different curry recipes that I have modified and tweaked repeatedly until I have a dish that is so good all I want to do is eat it all day. Happily, I do have more self control than that! In some cases there may be better ingredients (like pureed tomatoes instead of canned ones that you puree yourself), but in Korea you learn to make do with what you can find. It should take about 40-60 minutes to cook.

Stir in marinated chicken and bring back to a boil. Reduce heat and simmer for 11-15 minutes until chicken is thoroughly cooked. Stir in the coconut milk and cream. Cook on low heat until well heated, but do not bring to a boil. Serve over hot cooked rice.